Kimmicher
The Kimmicher or Reutlinger Kimmicher is a roll that contains caraway . This is where the name comes from, because Kimmich is the Swabian name for caraway.
It gets its characteristic shape with the torn edge from the long manufacturing process in which the Kimmicher has to rest for an hour before baking.
The Kimmicher consists of wheat flour with a little rye flour , water, oil, salt, yeast and whole caraway seeds. It needs a long dough , so it has to rise and beat up again several times. This process takes about three hours.
Kimmicher are not shaped by machine as it is a very soft dough. They are shaped by hand and cut four times on the surface.
history
Kimmicher has a long tradition in Reutlingen , but it used to be baked all over Württemberg . The oldest known evidence of this pastry as a specialty in Reutlingen is a book with the title "Historical Memories" from 1840. Until after the First World War, Kimmicher were only baked by some bakers on Wednesdays and Thursdays during Lent .